This recipe is so good, it’s like having dessert for your main course. The squash, apples and pears are all naturally sweet, but baked together with a couple of warm spices and you’ve pretty much got a party in your mouth!!! You can have this as a main or as a side dish with a roasted free range chicken.
Squash is low in calories but high in many nutrients, including vitamin A (good for eyes, bones and immune system), vitamin C (a water-soluble nutrient needed for immune function, collagen synthesis, wound healing, and tissue repair), magnesium, and potassium. Vitamin E is another antioxidant in butternut squash that helps protect against free radical damage and may reduce your risk of age-related conditions, such as Alzheimer’s disease. This squash is also packed with B vitamins — including folate and B6 — which your body needs for energy and red blood cell formation. It’s also a good source of calcium, iron, phosphorus, and copper. In a nutshell, butternut squash may help reduce the risk of cancer, heart disease, declining cognitive function, and can aid in weight loss.
1 acorn or buttercup squash cut in half, seeds scraped out
1 organic granny smith diced (no need to peel)
1 organic pear diced, any variety (no need to peel)
1-2 tsp tahini
¼ tsp cinnamon
¼ tsp nutmeg
1 tbsp raisins
1 tbsp chopped walnuts
Preheat oven to 400 F. Cover bottom of small baking dish with about ½ inch of water. Poke a few holes in the squash with a fork. Place the squash cut side up in the baking dish. Rub the tahini on the insides of the squash with your fingers. Fill with fruit, sprinkle cinnamon and nutmeg, then top with raisins. Place a sheet of parchment paper over the fruit, then cover tightly with foil. Bake 35-45 minutes, depending on the size of the squash (Check at 35 minutes for tenderness.). Then take the foil off and top with chopped walnuts. Bake uncovered for an additional 5 minutes.
